Make and share this Jack Daniels Pulled Pork recipe from SmallRecipe.com.
Total time: 2 hours 30 minutes
Prep time: 30 minutes
Cook time: 2 hours
Yield: 8 serving(s)
|1 yellow onion, chopped fine|
|2 tablespoons garlic, chopped|
|1 tablespoon tomato paste|
|2 tablespoons Dijon mustard|
|1/4 cup white vinegar|
|1 teaspoon paprika|
|1/3 cup ketchup|
|2 teaspoons Worcestershire sauce|
|1/2 cup Jack Daniels Whiskey|
|1/4 cup light brown sugar|
|1 teaspoon ground black pepper|
|1 bay leaf|
|3 lbs pork shoulder|
- Mix the chopped yellow onion, chopped garlic, tomato paste, Dijon mustard, white vinegar, paprika, ketchup, Worcestershire sauce, Jack Daniels, brown sugar, black pepper, and bay leaf together.
- Put the pork shoulder and sauce mixture in a large stock pot and cover with water. Bring to a boil and reduce to a simmer. Let the mixture simmer for two hours. You will know when it is done by the way the pork pulls apart so easily.
- Take the pork out of the sauce a pull it apart. Then take the Jack Daniels sauce in the pan and reduce it to 1/3 of it’s original amount. Mix the pork and the sauce together.
- Serve on hamburger buns.
Calories 489, Fat 30.9, Saturated Fat 10.7, Cholesterol 120.8, Sodium 297.6, Carbohydrate 12.5, Fiber 0.7, Sugar 10, Protein 30
AMAZING fork tender pork wonderfully sauced with Homemade Jack Daniel’s BBQ sauce
Provided by: Laureen King
Categories: Dinner,Main Course,Slow Cooker
Total time: 480 minutes
Cook time: 480 minutes
|5 lb (2.3-2.7kg) pork shoulder roast (If roast comes with thick skin, remove and discard.)|
|1 medium onion (chopped in large chunks)|
|3 cloves garlic|
|3 cups Homemade Jack Daniels Sauce|
- Generously rub roast with salt and pepper
- Press chunks of onion and garlic into roast.
- Place in slow cooker, cover with Homemade Jack Daniel’s BBQ sauce.
- Cook on low setting for about 8 hours until pork falls apart easily (6 hours on high setting). Turn pork every few hours.
- Transfer to cutting board, discard onion and garlic chunks. Using two forks shred pork.
- Transfer back to sauce in slow cooker and keep warm until ready to serve on fresh toasted buns.
Calories 611 kcal, Carbohydrate 45 g, Protein 56 g, Fat 20 g, Saturated Fat 7 g, Cholesterol 189 mg, Sodium 1317 mg, Fiber 1 g, Sugar 36 g, ServingSize 1 serving
This pulled pork is sweet, tangy and spicy… all thanks to the great BBQ sauce. The sauce paired well with the juicy pulled pork loin.
Provided by: Bruce Hoffman @hoffmanbf
Prep time: 40 minutes
Cook time: 1 hours 30 minutes
|2 – 4 pound(s) pork loin, boneless|
|2 tablespoon(s) garlic powder|
|1 cup(s) sugar|
|1 cup(s) brown sugar|
|2 tablespoon(s) Tony Chachere’s Creole seasoning|
|1 tablespoon(s) paprika|
|1 tablespoon(s) olive oil|
|4 clove(s) garlic|
|4 small beef bouillon|
|1 teaspoon(s) onion power|
|2 teaspoon(s) Louisiana hot sauce|
|2 tablespoon(s) red wine vinegar|
|2 tablespoon(s) Lea & Perrins Worcestershire sauce|
|1/4 cup(s) Jack Daniel’s whiskey|
|1/4 cup(s) water|
- Rinse pork loin and pat dry. Mix next 5 ingredients in a large bowl for the rub. Mix with hands to get lumps out of brown sugar. Coat pork. Keep leftovers for sauce.
- In large pan, heat oil and add sliced garlic. Do not brown garlic. Add pork and brown on all sides. After browning, add 1 cup of water and place in heated 400 degree oven. Cook for about 1 hour, but check after 40 minutes.
- Make sauce with remaining ingredients by putting into a good-sized pan. Heat over low to medium heat. Add leftover rub. Heat until all sugar is melted.
- Take pork out of oven. It’s done when you can pull the pork. When it’s done, pull the pork, add the sauce and simmer on stove top until ready to serve.